Name: Teri & Jenny's Cacio e Pepe
Total time: 45 min
Yield: 4
Ingredients: 8 oz bucatini; 50g butter; 2 ounces (about 1 cup; 55 g), plus more for serving pecorino romano cheese; Pinch (optional) salt

Serves 4

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Added

Pantry items

8 oz bucatini
50g butter
2 ounces (about 1 cup; 55 g), plus more for serving pecorino romano cheese
Pinch (optional) salt

- bucatini8 oz
  1.35
- butter50g
  0.89
- pecorino romano cheese2 ounces (about 1 cup; 55 g), plus more for serving
  0.95
Total3.19

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Step 1

Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt and the bucatini to the boiling water.

Ingredients needed:

8 oz bucatiniPinch (optional) salt

Step 2

Cook the pasta, stirring occasionally, until al dente, about 6 to 8 minutes. Drain the pasta, reserving 2/3 cup of the pasta water.

Step 3

Pour the pasta back into the pot or into a large skillet and place over low heat. Add the reserved pasta water and butter, tossing together until the butter just melts.

Ingredients needed:

50g butter

Step 4

Add the grated Pecorino Romano and black pepper, and continue to toss together until the cheese melts and a creamy sauce forms.

Ingredients needed:

2 ounces (about 1 cup; 55 g), plus more for serving pecorino romano cheeseto taste black pepper

Step 5

Top with more grated Pecorino Romano and serve immediately.

Ingredients needed:

2 ounces (about 1 cup; 55 g), plus more for serving pecorino romano cheese